Shrimp-Pasta Salad Toss


Serves: 2
Total Calories: 301

Ingredients

6 ounces frozen cooked shrimp, thawed
2 cups bite-sized pieces spinach
1/2 pint deli pasta salad
1/2 cup cherry tomato, cut into halves
2 tablespoons sliced and pitted olives
1 to 2 tablespoon milk, if desired

Directions:

1. Toss all ingredients except milk.
2. Add milk, a tablespoon at a time, if needed to thin the pasta salad dressing.

table for 2
Pack a small cooler and bring dinner to the park tonight! Keep it cool with Cold Gazpacho Soup (see on-the-go favorites chapter) or chilled tomato juice. And don't forget your favorite cookies for dessert.

1 Serving: Calories 275 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 175mg Sodium 620mg Carbohydrate 26g (Dietary Fiber 3g) Protein 23g % Daily Value: Vitamin A 72% Vitamin C 16% Calcium 8% Iron 28% Diet Exchanges: 1 Starch, 2 Medium-Fat Meat, 2 Vegetable

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 301
Calories from Fat: 14

This Shrimp-Pasta Salad Toss recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.




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